Simple Dry Brined Turkey

Combine salt, brown sugar, and pepper in a small bowl for easy access.

Rinse the turkey thoroughly under cold running water, then gently pat it dry with paper towels on both the inside and outside surfaces. Position the turkey in a shallow baking dish, ensuring it's large enough to accommodate the bird comfortably.

Sprinkle half of the salt mixture evenly over the outside surface of the turkey, making sure to cover all areas. Carefully separate the skin from the breast meat, taking note of any stubborn connections. Rub the remaining salt mixture into the skin and breast meat, using a gentle pressing motion to distribute the seasonings evenly.

Place the turkey in the refrigerator and allow it to marinate for 8 to 12 hours, allowing the flavors to penetrate the meat.

After removing the turkey from the refrigerator, let it sit at room temperature for approximately 1 hour to allow it to come to a comfortable temperature before cooking.

Preheat your oven to the high temperature of 450 degrees F (230 degrees C), ensuring it's hot before adding the turkey.

Rinse the turkey under cold running water to remove any excess salt mixture, then carefully place it into a roasting pan. Add some aromatics like celery, onion, and carrots to the turkey cavity for added flavor.

Separate the skin from the breast meat once more, this time applying a generous amount of softened butter to the breast area. Pour some chicken broth over the turkey, making sure it's fully coated.

Bake the turkey in the preheated oven with the breast side facing upwards for 30 minutes, or until it's nicely browned. Reduce the oven temperature to a moderate 325 degrees F (165 degrees C) and cook, basting occasionally with the pan juices, until the turkey is no longer pink at the bone and the juices run clear. Use an instant-read thermometer to check for doneness, aiming for a temperature of 165 degrees F (74 degrees C) in the thickest part of the thigh. Remove the turkey from the oven, cover it with a sheet of aluminum foil, and allow it to rest in a warm area for 30 minutes before slicing.